I have many different chocolate cake recipes in this blog but this one is really the best chocolate cake recipe ever, which I discovered a few months ago has been a staple and it’s hard to go back to any other recipe now.
A few things I love about this best chocolate cake recipe:
- This recipe uses no butter. So no setting it out, softening it, melting it, etc. Also easy to make the cake dairy-free if needed
- Speaking of dairy-free, the milk needed in the recipe can be regular milk, any nut milk, rice milk, etc. I made it with rice milk for school one time to keep it dairy and nut free
- The amount of flour is quite low in this recipe, in relative terms
- The cake itself is not very sweet since it’s meant to be frosted so you can adjust the level of sweetness to your preference
- I have make this cake in a single tier and double tier – all works really well
- Replacing the flour with gluten free flour from Bob’s red mill works well too
- Due to no butter in the cake recipe, it stays really well refrigerated and needs very little thawing time when you take it out
So as you can see, really very versatile and a truly no-fuss recipe.
A few other chocolate cake recipes I have tried with great luck over the past years:
- Chocolate olive oil cake
- Microwave chocolate cake (no oven needed)
- Steamed chocolate cake (no oven needed)
- Pressure cooker cake (no oven needed)
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The Best Chocolate Cake Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: One 9 inch cake
Category: Cake
Method: Baking
Cuisine: International
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Description
This recipe is truly the best chocolate cake recipe ever – perfect for birthdays, lunch boxes, or just to bake on a day you feel like eating some chocolate cake.
This recipe makes one 9″ cake. To make a layered cake, simply double or triple the recipe
Ingredients
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon coffee powder
- 1/2 cup milk (can substitute with nut milk, rice milk, etc)
- 1/4 cup oil (I normally use olive oil but vegetable oil works well too)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions
- Pre-heat oven to 180C / 350F
- Grease a 9″ cake pan with oil and set aside
- Mix together the dry ingredients – flour, cocoa, salt, baking powder, baking soda, coffee powder, and sugar until well combined
- Add oil, egg, vanilla, and milk to this and stir well to combine without any lumps
- Add boiling water to this batter and mix well
- The batter will be very runny and this is perfect
- Pour into the baking pan and bake in pre-heated oven for 30-35 minutes
- Let cool completely before frosting as needed
Notes
- This chocolate cake recipe is very forgiving and I have tried it with many substitutes, all with good results
- Instead of milk try – almond milk, rice milk, oat milk, buttermilk, coconut milk
- Instead olive oil try – vegetable oil, canola oil, coconut oil
- I have used 50-50 wheat flour and plain flour with good results. I have also tried Bob’s red mill gluten free flour as a direct substitute to the plain flour. The cake turned out more crumbly but still delicious and a good option if you are avoiding gluten
- In the picture above, I have used a simple chocolate cream cheese frosting with sprinkles on top
- To make Chocolate Cream Cheese Frosting – Beat together 150 grams softened cream cheese with half cup softened butter, 2 cups sugar, a pinch of salt and a few drops of vanilla. You can adjust the ingredients as you make it. Add milk if too hard and more sugar if too soft. Slather on the cooled cake and serve!
Keywords: chocolate cake recipe
Original recipe is from Pinch of Yum
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